Author: Lia Fireheart

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Thunder Cake

I didn’t change the ingredients from what appears in the book, but I did adapt the method slightly. The original called for creaming the sugar and shortening, folding in the egg whites, then adding the liquid ingredients. In my experience, folding egg whites into the creamed sugar and shortening would be rough and emulsification of the liquid into that mixture impossible without totally deflating the egg whites (which at that point why beat the egg whites at all?). We’ll test it out on stream and see what we like. I could be totally wrong.

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Thunder Cake

Ingredients

  • 1 cup shortening

  • 1 3/4 cup sugar

  • 1 teaspoon vanilla

  • 3 eggs, separated

  • 1 cup cold water

  • 1/3 cup pureed tomatoes

  • 2 1/2 cups cake flour

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • strawberries

  • Chocolate Swiss meringue buttercream

Directions

  • Beat egg whites until stiff
  • Cream together shortening, sugar, vanilla and egg yolks, one at a time.
  • In a separate bowl, whisk together water and pureed tomatoes.
  • Sift together cake flour, cocoa, baking soda and salt.
  • Mix 1/3 dry ingredients into creamed mixture then half the wet ingredients alternately, ending with dry ingredients, until all are combined. Fold in the egg whites by hand.
  • Bake in two greased and floured 8 inch cake pans at 350 degrees for 35 to 40 minutes.
  • Frost with chocolate frosting. Top with strawberries.

Notes

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Instant Pot Chicken Enchilada Soup

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Instant Pot Chicken Enchilada Soup

Ingredients

  • For Soup

  • 2 tsp olive oil

  • 1/2 cup onion (chopped)

  • 3 cloves garlic (minced)

  • 3 cups chicken broth

  • 8 oz can tomato sauce

  • 1-2 tsp chipotle chili in adobo sauce (or more to taste)

  • 1/4 cup chopped cilantro (plus more for garnish)

  • 15 oz can black beans (rinsed and drained)

  • 14.5 oz can petite diced tomatoes

  • 2 cups frozen corn

  • 1 tsp cumin

  • 1/2 tsp dried oregano

  • 2 boneless skinless chicken breasts (16 oz total)

  • For topping

  • 3/4 cup shredded cheddar cheese

  • 1/4 cup chopped scallions

  • 1/4 cup chopped cilantro

  • 4 oz 1 small haas avocado, diced

  • 6 tbsp sour cream (optional)

Directions

  • Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Notes

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Pierogi

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Pierogi

Ingredients

  • For Meat Filling

  • 1 lb ground cooked pork, lamb, veal or beef

  • 2 tablespoons butter

  • 1 medium onion, chopped

  • 2 eggs, beaten

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • For Red Lentil and Sun-Dried Tomato Filling

  • 1/2 cup red lentils 110g

  • 1/2 cup vegetable broth 120ml + 2-3 tablespoons more (see instructions)

  • 1 tablespoon oil from the sun-dried tomatoes jar or clarified butter / ghee

  • 1/2 large onion

  • 1/2 teaspoon paprika powder

  • 1/8 teaspoon cayenne pepper

  • 1/2 teaspoon dried thyme

  • 1/8 teaspoon cumin

  • 1/4 teaspoon turmeric

  • 1 clove garlic

  • 50 g / 3.5 oz sun-dried tomatoes (about 6 pieces)

  • 1-2 tablespoons oil from the sun-dried tomatoes jar or water

  • salt and pepper to taste

  • For Pierogi Dough

  • 4 cups all-purpose flour

  • 2 eggs

  • 5 tablespoons lactose-free sour cream

  • 6 tablespoons vegetable oil

  • pinch of salt

  • about 3/4 cup water

  • sauteed onions, if desired, or melted butter

Directions

  • For Meat Filling
  • Using a grinder or food processor fitted with a metal blade, process meat. Do not puree or process 100% fine.
  • Melt butter or margarine in a large skillet. Add onion; sauté over medium heat until tender. Stir in meat and eggs. Sauté over medium heat about 5 minutes. Season with salt and pepper. Let cool. Makes about 4 cups or enough to fill 40 to 45 pierogies.
  • For Red Lentil and Sun-Dried Tomato Filling
  • Cook the lentils: rinse in a sieve, add to a medium pot, pour in the broth and cover. Bring to a boil over medium heat, then reduce the heat to a minimum and cook for 15 minutes until lentils are soft. Drain the lentils, and while still hot, mash them thoroughly with a fork. I like to overcook the lentils – I add additional 2-3 tablespoons water at the beginning and cook the lentils about 4 minutes longer. This way the filling will be more smooth and creamy. If you don’t want to overcook the lentils it‘s good to puree the filling at the end so that the lentils are not noticeable.
  • Dice the onion, chop the sun-dried tomatoes finely and the garlic very finely.
  • Heat the oil in a frying pan (if you want to make vegetarian pierogi it‘s better to use clarified butter / ghee), add the onion and spices (paprika powder, cayenne pepper, thyme, cumin, and turmeric), cook over low heat for about 10 minutes. Add the garlic and cook for one minute more.
  • Combine the cooked lentils with sauteed onion and sun-dried tomatoes. Season with salt and pepper, add 2-3 tablespoons of oil from the sun-dried tomatoes jar so that the filling is not dry (you can swap a part of the oil with water).
  • For Pierogi Dough
  • Prepare choice of Pierogi Fillings.
  • Lightly flour 2 baking sheets. Sift flour into a large bowl onto a flat working surface; make a well in the center. Break eggs into well. Add sour cream, 3 tablespoons oil and salt. Blend ingredients with your fingertips. Gradually add water, working and kneading mixture into a smooth, pliable dough.
  • Divide dough into quarters. Cover 3 portions with a damp cloth. On a lightly floured board, roll 1 dough portion into a 1/16-inch-thick rectangle. Cut into 3-1/2 to 4-inch circles.
  • In center of 1 dough circle, place 1 heaping tablespoon filling. Fold dough in 1/2 over filling. Crimp resulting edge with your fingertips, forming a seal. Repeat process until remaining dough is used, placing pierogies on lightly floured baking sheet.
  • For Cooking
  • Bring a large saucepan of salted water to a boil, using 1/2 teaspoon salt per 2 quarts water. Drop about 5 pierogies into boiling water. Stir gently to prevent them from sticking to the bottom. When water returns to a boil, add 5 more pierogies. Stir carefully. Cover with a tight fitting lid. Cook savory pierogies over medium heat, 4 to 5 minutes or until they float. Cook fruit pierogies 10 to 15 minutes.
  • Gently remove pierogies from pot; drain in a colander or strainer. Rinse with hot water. Repeat until all pierogies are boiled. Pat dry with paper towels. For savory pierogies, heat remaining 3 tablespoons oil in a large skillet. Add 10 boiled pierogies, sauté over medium heat until browned on both sides, 5 to 6 minutes. Place in a large ovenproof serving dish. Keep hot in oven. Sauté remaining pierogies. Serve hot, garnished with sautéed onions, if desired. Serve boiled fruit pierogies brushed with melted butter or softened cream cheese. Makes about 70.

Notes

  • Pierogi dough and meat filling from Momdaley.
    Red lentil and sun-dried tomato filling from Everyday Delicious.
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Homemade Corn Tortillas

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Homemade Corn Tortillas

Ingredients

  • 1 cup (115 grams) masa harina, see notes

  • 1/4 to 1/2 teaspoon fine sea salt, optional

  • 1 cup (120 ml) warm water

Directions

  • Whisk the masa harina and salt together until well blended.
  • Switch to your hands or a spoon. While mixing, slowly pour in the warm water. When the dough is moist and starting to hold together, stop adding water. You will most likely have a little water leftover. If the dough seems dry, add a little water, a few teaspoons at a time or if it seems too wet or is sticky, add a little more masa harina.
  • Knead the dough for a few minutes or until there are no dry or powdery spots left. Kneading the dough helps the masa flour to rehydrate. You are looking for a dough that resembles playdough. It should be moist, but not tacky. When you press your finger into it, you should not feel any dough stick to it.
  • Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press, and then cook each tortilla. It is important that the dough does not dry out, working quickly and keeping them covered helps with this. If you notice that the balls are starting to dry out, spritz them with a little water.
  • Heat a wide, heavy-bottomed skillet over medium-high heat. As you cook the tortillas, you might find that you need to reduce the heat slightly. If you notice that tortillas are browning too quickly, turn the heat down to medium.
  • While the skillet heats up, cut two pieces of parchment paper into the shape of the surface of the tortilla press. You can also cut a plastic freezer bag into two sheets and use that.
  • Open a tortilla press and lay one piece of parchment paper or plastic down onto the press. Add a ball of dough and gently press it down with your fingers. Cover the dough with the second piece or parchment paper or plastic. Close the tortilla press and press down until the dough has spread into a thin disk, about a sixteenth-inch thick. Watch us do this in our video. (Check the tips section for an alternative method using a baking dish.)
  • Carefully remove the tortilla from the parchment or plastic and place onto the hot skillet. Cook the first side for 10 seconds, flip and cook the second side for about 1 minute. Flip again and cook until the tortilla starts to puff and is cooked in the middle, 30 to 60 seconds more. If the tortilla is cracking or looks too dry, spray with a little bit of water.
  • While the tortilla finishes cooking, press the next tortilla.
  • Transfer cooked tortillas to a tortilla warmer or bowl lined with a clean dishtowel. Keep the tortillas in the warmer or wrapped with towel until ready to serve. Fresh tortillas are best when enjoyed fresh, however, you can store them in an airtight container for a few days. Reheat on the stovetop — if they are a bit dry, spritz or brush them with a little water.

Notes

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Non-Dairy Taco Ranch

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Non-Dairy Taco Ranch

Ingredients

  • 1 cup mayo

  • 1/2 cup plain coconut yogurt

  • 1 tablespoon fresh parsley chopped finely

  • 1-2 cloves garlic minced

  • 1 teaspoon fresh dill

  • 1 tablespoon fresh chives chopped (or 1/2 tablespoon dried chives)

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • Salt & pepper to taste

  • 1 teaspoon taco seasoning

  • 1 tablespoon Cholula hot sauce

Directions

  • Prep ingredients.
  • Add all ingredients to a food processor and pulse to combine. Alternatively, whisk them together in a small bowl.
  • Dressing can be used immediately or you can refrigerate it for a few hours for it to have a thicker consistency. Enjoy on salads, as a dip, or as a spread on wraps/sandwiches. Keep refrigerated and use within a few days to be safe.

Notes

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Unbranded Mex-American Crunchwrap Supreme

This is the original recipe. We did not care for the non-dairy cheese sauce we used in these so I have not reproduced that recipe. For the Non-Dairy Taco Ranch, search the recipe database.

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Unbranded Mex-American Crunchwrap Supreme

Ingredients

  • For Cheese Sauce

  • 14 oz super sharp yellow cheddar Shredded. You can also just use sharp if you can’t find super sharp

  • 10 oz evaporated milk

  • 4 oz diced green chilis in a can

  • For Taco Meat

  • 1 lb ground chuck

  • 1 small onion small dice

  • 2 tbsp taco seasoning

  • For Taco Ranch

  • 16 oz ranch dressing I like to make Hidden Valley’s Buttermilk Ranch Packet recipe

  • 1 tsp taco seasoning

  • 1 tbsp Cholula hot sauce

  • For Crunchwraps

  • 5 large flour burrito shells

  • 5 tostadas

  • ½ tsp Tajin seasoning found at your local grocery store

  • 5 small taco size flour tortillas

  • 1 cup roma tomato small dice

  • 1 cup romaine lettuce chopped

Directions

  • Making the Cheese Sauce
  • Add all the cheese sauce ingredients to a medium sauce pot and bring to a simmer over medium heat
  • Make sure to whisk the cheese sauce frequently so it doesn’t burn. It will eventually become smooth and thick. Set it to the side until needed
  • Making the Taco Meat
  • Heat a large skillet over medium-high heat then add a drizzle of olive oil
  • Add the beef and the onions to the skillet and cook, breaking apart the beef until fully cooked
  • Drain any excess grease and add the taco seasoning. Stir well and set aside until needed
  • Making the Taco Ranch
  • Whisk the ranch, taco seasoning and Cholula together in a small bowl until fully combined. Set aside
  • Assembling the Crunchwrap Supremes
  • Place the large burrito size flour tortilla on a flat surface. If you have room to lay all 5 tortillas out then do so.
  • Divide the ground beef into 5 equal portions and put it in the center of each large tortilla shell. Add a good amount of nacho cheese sauce over the top of the ground beef. Place a tostada over the top of the beef and cheese mixture then sprinkle each tostada with a little Tajin seasoning. Top the tostadas with lettuce, tomato and then a good amount of taco ranch. Add the small taco size tortilla over the top of the lettuce mixture.
  • Fold the tortilla towards the center one time and hold it down. Make another fold toward the center of the tortilla and hold it down. Continue this process all the way around the tortilla until it is folded on all sides. Once the crunchwraps are completely folded place them on a tray seam-side down.
  • Heat your griddle pan to medium heat and drizzle a little olive oil on it.
  • Cook the crunchwraps starting with the seam-side down for 2-3 minutes or until golden brown. You may need to press down on the edges to ensure even browning.
  • Flip them over to the other side and cook until golden brown.
  • Serve immediately while still hot.

Notes

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Large Scot Hot Dogs

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Large Scot Hot Dogs

Ingredients

  • For Sauce

  • 1/2 c. mayonnaise

  • 2 tbsp. ketchup

  • 2 tbsp. yellow mustard

  • 1 tbsp. relish

  • 2 tsp. apple cider vinegar

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/4 tsp. kosher salt

  • 1/4 tsp. sweet paprika

  • For Hot Dogs

  • 6 hot dogs

  • 6 slices American cheese

  • 6 hot dog buns

  • Shredded lettuce, sliced pickles, chopped white onion, and sesame seeds, for serving

Directions

  • *For Sauce*
  • In a medium bowl, combine mayonnaise, ketchup, mustard, relish, vinegar, garlic powder, onion powder, salt, and paprika.
  • For Hot Dogs
  • Prepare a grill for medium heat; preheat 5 minutes. Grill hot dogs, turning halfway through, until warmed through and grill marks appear, about 5 minutes total.
  • Place a slice of cheese in a bun and top with a hot dog. Top with sauce, lettuce, pickles, and onion. Sprinkle with sesame seeds.

Notes

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Fried Apple Hand Pies

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Fried Apple Hand Pies

Ingredients

  • For Apple Pie Filling

  • 5 medium/large apples Granny Smith & Macoun

  • 3 tablespoons unsalted butter

  • 2 tablespoons brown sugar

  • 1/4-1/2 cup granulated sugar

  • 2 tablespoons lemon juice

  • 1 tablespoon cornstarch

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • For Crust

  • 1 3/4 cups plus 1 tablespoon all-purpose flour (8 ounces)

  • 1 tablespoon sugar (1/2 ounce)

  • 1 1/2 teaspoons kosher salt (half as much iodized)

  • 2 sticks cold butter, cut into half-inch cubes

  • 1/2 cup cold water (4 ounces)

Directions

  • For Apple Pie Filling
  • Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
  • Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
  • Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.
  • Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
  • For Crust
  • Sift flour into medium bowl. Whisk in sugar and salt. Cut butter into 1/2-inch cubes, no smaller, and toss in flour to break up the pieces. Roughly smash each cube flat. Stir in cold water and and knead until the dough comes together in a ball.
  • Transfer to a generously floured work surface, sprinkle with more flour, and roll into a 10 by 15 inch sheet. Fold each 10-inch side toward the middle and close the packet like a book. Fold top to bottom to make a thick block, then cut into two pieces down the middle, 5” by 7.5”.
  • Apple Hand Pies
  • Roll out your biscuit dough or pie crust on a lightly floured surface, into two ⅛-1/4-inch thick sheets. Use a pizza cutter to cut into rectangles. We’ll decide how many on stream.
  • Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.
  • Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.
  • Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
  • Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
  • Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
  • Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
  • Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
  • Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.
  • These are best served warm.

Notes

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Coq au Vin Ingredients

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Coq au Vin Ingredients

Ingredients

  • For the Brown-Braised Onions

  • 18 to 24 pearl onions, peeled

  • 1 1/2 tablespoons butter

  • 1 1/2 tablespoons oil

  • 1/2 cup of brown chicken stock

  • Salt and pepper

  • 4 parsley sprigs

  • 1/2 bay leaf

  • 1/4 teaspoon thyme tied in cheesecloth

  • For the Sauteed Mushrooms

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1/2 lb fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

  • Salt and pepper

Directions

  • For the Brown-Braised Onions
  • (Use small ovenproof frying pan.) When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  • Put the pan in a preheated 350 degree oven for 40 to 50 minutes, turning them once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove the herb bouquet.
  • For the Sauteed Mushrooms
  • Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for about 4 to 5 minutes. During their saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on their surface and the mushrooms will being to brown. As soon as they have browned lightly, remove from heat.
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Brown Chicken Stock

This recipe makes more than you’ll need for Coq au Vin, but it’s fantastic. I don’t see myself making regular chicken stock very often from now on when I can have this instead. It really imparts a rich flavor to any dish.

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Brown Chicken Stock

Ingredients

  • 5 pounds (2.25kg) chicken bones (see note)

  • 1 tbsp vegetable oil

  • 1 (8-ounce; 225g) yellow onion, roughly diced

  • 1 medium (4-ounce; 115g) carrot, roughly diced

  • 1 large (3-ounce; 85g) celery rib, roughly diced

  • Boiling water, for deglazing

  • 2 medium cloves garlic

  • 2 sprigs thyme

  • 1 sprig flat-leaf parsley

  • 2 tablespoons tomato paste

Directions

  • Preheat oven to 400°F with rack set in middle position. Lightly coat all the chicken parts with oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden brown, about 30 minutes.
  • Meanwhile, lightly toss onion, carrot, and celery in oil. When step 1 is complete, scatter all over and around bones and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.
  • Transfer chicken parts and roasted vegetables to a pressure cooker. Pour off and discard (or save) any accumulated fat from the roasting pan. Pour a thin layer of boiling water into roasting pan and scrape up any browned bits. Pour pan juices into pressure cooker.
  • Add garlic, thyme, parsley, and tomato paste to pressure cooker. Add enough cold water to bring level to the cooker’s max-fill line; do not let water exceed the max-fill line, even if some solids are not submerged.
  • Close pressure cooker, bring to high pressure, and cook for 1 hour and 30 minutes. Allow cooker to depressurize naturally. Open cooker and strain stock through a fine-mesh strainer; discard solids.
  • Skim the stock by either carefully ladling off the top layer of fat while stock is still hot, or, for greater ease, refrigerate stock until well chilled, then remove the solid cap of fat that lies on top.
  • Portion stock into storage containers or zipper-lock bags (if it’s been chilled, reheat it to a liquid state first), then freeze or refrigerate until ready to use.

Notes